Serves 4+

Here’s another of my turkey leftover recipes for you to enjoy post festivities. It’s a super quick dinner to make and the preserved lemons really make it zing.

If you don’t have any pomegranate molasses try a tablespoon of honey instead and then add a second (if needed) to taste.

Ingredients:

1 tbsp oil

1 onion, chopped

2 cloves of garlic, chopped

2 heaped tsp ras al hanout 

1 tbsp tomato purée 

1 tin of chickpeas, including their water

400ml water or stock

1 red pepper, deseeded and chopped

2 tomatoes, chopped

12 olives, stoned and chopped

3 preserved lemons, diced

350g cooked turkey, shredded

2 tbsp pomegranate molasses 

Salt and pepper, to taste

Step 1: Heat the oil in a large pan and add the onion, softening for a few minutes. 

Step 2: Add the garlic and cook for another minute. Stir through the spice.  

Step 3: Add the purée and cook out for a couple of minutes before adding everything else. 

Step 4: Cook for 15-20 minutes and then serve with rice or couscous.